Popcorn Shrimp with Chili-Lime Dipping Sauce

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Picture of Popcorn Shrimp with Chili-Lime Dipping Sauce Recipe 1 Video | Photo: Popcorn Shrimp with Chili-Lime Dipping Sauce Recipe
Rated 3 stars out of 5
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  • Read 25 Reviews
Total Time:
48 min
Prep
20 min
Inactive
20 min
Cook
8 min
Yield:
8 servings
Level:
Easy
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Ingredients

Dipping Sauce:

  • 1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice (about 1/2 lime)
  • 1/2 teaspoon ancho chili powder
  • 1 lime, zested

Shrimp:

  • 1/2 cup all-purpose flour
  • 1 teaspoon ancho chili powder
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 4 egg whites
  • 3/4 cup cornmeal
  • 1/4 teaspoon black pepper
  • 1 pound medium rock shrimp (90 to 100 count), shelled and cleaned
  • 2 tablespoons canola oil
  • Spray cooking oil

Dipping sauce:

Directions

If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes.

Combine the thickened or Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate. Set aside.

Prepare the Shrimp:

Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp.

Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes.

Serve shrimp with dipping sauce.

Yield: 8 servings, serving size: 12 shrimp plus 1 tablespoon dipping sauce

Per Serving:

Calories 210; Total Fat 8 g; (Sat Fat 1 g, Mono Fat 2 g, Poly Fat 1.5 g) ; Protein 15 g; Carb 18 g; Fiber 1 g; Cholesterol 90 mg; Sodium 360 mg

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Newest Ratings and Reviews

Read all 25 reviews

  • on March 22, 2012

    Flag

    Interesting idea, but unless your teeth are granite hard, the cornmeal is a bust! I even tried it a second time with finely ground cornmeal. Maybe try it with Panko.

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  • on March 17, 2011

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    I am also going to use the panko breadcrumbs next time or process the cornmeal in my food processor until it's extra fine. I will make it again. Doesn't compare to the fried version but if you're on a diet, this is a good version.

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  • on November 14, 2010

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    I thought the shrimp were great! I used a larger shrimp and also a very fine cornmeal, actually I think it may have been a fine cornmeal for instant polenta. I used bags for the flour and cornmeal mixtures and shook the shrimp in them - made for a much easier and quick breading process. Will definitely make this again.

    people found this review Helpful.
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Nutrition Facts

Nutritional Analysis
per Serving
 
Calories
210
 
Total fat
8g
 
Saturated fat
1g
 
Monounsaturated fat
2g
 
Polyunsaturated fat
1.5g
 
Protein
15g
 
Carbohydrates
18g
 
Fiber
1g
 
Cholesterol
90mg
 
Sodium
360mg
 

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